Muffulettas

For lunch today we had muffulettas, those huge sandwiches with an NOLA provenance that have salty, yummy olive salad. They are so easy to make. The trick is to make the olive salad the day before; it makes a lot, so I'm experimenting with the leftovers. I'll let you know if it worked.

Muffulettas
1 ciabatta round or other round bread
2 cups Olive Salad
6 slices Swiss cheese
1/2 lb. sliced hard salami
6 slices provolone
1/2 lb. sliced ham

1. Cut ciabatta in half horizontally. Scoop out insides, leaving sides and bottoms intact. Spread 1 cup Olive Salad on each half of bread. On the bottom half, layer Swiss, salami, provolone, and ham. Top with remaining half of bread, cut side down.
2. Bake at 400° for 10 minutes. (This will heat up the bread, but the meat mixture will still be cold. It's a nice contrast.)

Olive Salad
1 (32-oz.) jar mixed pickled vegetables
1 sweet onion, quartered
16 oz. pimiento-stuff green olives, drained
1 (6-oz.) can pitted ripe olives, drained
1/4 cup pepperoncini salad peppers
1 (7.25-oz.) jar roasted red peppers, drained
2 Tbsp. capers
1 Tbsp. minced garlic
1/2 cup olive oil
1/2 tsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. black pepper

1. Drain pickled vegetables, reserving 1/4 cup of liquid. Place pickled vegetables and onion in food processor; pulse until coarsely chopped. Spoon into a large bowl. Place green olives and next 3 ingredients in food processor; pulse until coarsely chopped. Spoon into bowl with vegetable mixture. Stir in capers, reserved 1/4 cup pickling liquid, and remaining ingredients. Cover and chill 24 hours.